A long, flat muscle from the flank. Well-marbled and intensely beefy with a pronounced grain — it must be sliced against the grain to be tender. One of the most flavourful and undervalued cuts.
Bavette is a long, flat muscle taken from the flank or plate section of the beef. It sits just beneath the ribs and is known for its coarse texture and pronounced grain. This cut is well marbled, which contributes to its rich, intense beef flavour, making it a favourite among those who appreciate robust cuts. Its distinctive structure requires careful handling to bring out the best eating experience. Cooking bavette over fire calls for a method that balances heat and timing to avoid toughness. It responds well to high direct heat for a relatively short period, which helps to develop a good crust while keeping the interior tender and juicy. Aim for a medium-rare finish by grilling or searing it quickly on a hot grill or cast iron, ideally around 3 to 4 minutes per side depending on thickness. Resting the meat after cooking is crucial to allow the fibres to relax and retain their juices. When selecting bavette, look for meat with a good amount of marbling and a bright, deep red colour which indicates freshness. Avoid cuts that appear dry or overly dark, as these may lack flavour and tenderness. A common mistake is slicing bavette with the grain, which results in a chewy texture; always slice thinly and against the grain to maximise tenderness. Choosing a relatively uniform thickness will also help cook the cut evenly.